Pork And Pineapple Salad

Ingredients

200 g dried bee hoon, cook in boiling water for 20 mins or until soft, drain

½ pineapple, peel, core and slice thinly

½ bunch mint, pick leaves only

1 shallot, slice finely

Crushed peanuts and sliced chilli, to serve

DRESSING

¼ cup palm sugar

2 tbsps fish sauce

3 tbsps lemon or lime juice

Directions

1Heat oil in a non-stick pan over medium-high fire. Add pork and cook for 5 to 6 mins, turning to cook for another 4 mins. Remove from pan and allow to rest, covered with foil, for 5 mins before slicing.